Enchilada
Enchilada literally means dipped in chili sauce. The basic form does not contain fillings. Fillings are introduced for enchiladas served as meals. If filled, choices for fillings can be meat, cheese, beans, potatoes, other vegetables, seafood or a combination of any of the mentioned. Enchilada is a Mexican original, although the name was given by the Spanish. The dish was natively called tlaxcalli, a Nahuatl word. In the nineteenth century, as Mexican cuisine was being memorialized, enchiladas were mentioned in the first Mexican cookbook, El Cocinero Mexicano (“The Mexican Chef”), published in 1831, and in Mariano Galvan Rivera’s Diccionario de Cocina, published in 1845.
Enchiladas can vary depending on the sauces, fillings or their form. Enchiladas con Chili Colorado is dipped in traditional red enchilada sauce or a tomato-based sauce with red chilies. Enchiladas Verdes is the one with sauce made from tomatillos and green chilies. The one that is topped with a white, milk or cream-based sauce (ie. Bechamel) is called the Enchiladas Suizas. Enchiladas con Mole or Enmolada, as the name implies, is the one which is topped with mole, while the one made with refried beans is called Enfrijolada. Enchiladas that are served stacked, filling in between tortilla, use both red and green sauce, and are commonly topped with fried egg are called Enchiladas Montadas or Stacked Enchiladas. Normally found throughout Southern and Central Texas are the Gravy Style Enchiladas. These have a gravy-like chili sauce over either cheese filled or beef filled corn tortillas and are topped with a layer of cheese. Entomatada is also an option, one that is made with tomato sauce instead of chili.
Here is a basic Enchilada recipe that is easy to make yet delicious. Just about anyone can follow the simple recipe. One will need:
* 1/2 package (4 ounces) of cream cheese
* 1 cup of salsa
* 2 cups chopped, cooked chicken
* 1 (14 ounce) can of black beans, drained and rinsed
* 6 flour tortillas
* 2 cups of Mexican-style shredded cheese
* Taco sauce
Start by pre-heating the oven to 350 degrees. Cover the bottom of a 9×13 inch baking dish with taco sauce and set this aside. Mix cream cheese and salsa together in a pot and then cook while stirring until well-blended. Add in the cooked chicken and black beans, continue cooking and mixing well. Spoon the mixture onto tortillas. Roll the tortillas and line on the baking dish. Top with taco sauce and cheese. Cover the baking dish with aluminum foil and then bake in the oven for 30 minutes. Best served with some iceberg lettuce, crispy taco, tortilla soup or loaded nachos and some iced tea or cold beer.
A different take on the enchilada is the Spinach Enchilada Verde that is also easy to make. This is a yummy alternative that even non-vegetarians will love. The ingredients are:
* 1 cup light sour cream or yogurt for a lighter version
* 1 (7 ounce) can green salsa
* 1 bunch fresh spinach, rinsed and thinly sliced
* 2 cups shredded Monterey Jack cheese
* 1 (10 ounce) package corn tortillas
Preheat oven to 350 degrees. Mix half of the sour cream (or yogurt) and the green salsa together in a small pan. Spread this mixture on 9×13inch pan, making sure the bottom is covered. On each tortilla, spread some salsa and sour cream (or yogurt) in the center. Place some spinach over that and sprinkle with the cheese. Roll the tortilla, secure with a toothpick and line each on the baking dish. Pour the remaining salsa on the rolled up tortillas and sprinkle with the remaining cheese. Put the pan in the oven and bake for 20 to 25 minutes or until the enchiladas are browned.
Notice that the recipes are so simple to make. Even newbie cooks can follow and prepare some mouthwatering enchiladas and even play around the ingredients and still get awesome results! Go try it yourself!
